Ingredients:

  • 1 pound (450g) ground beef (80/20 blend for best flavor)
  • 1 large (150g) yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 teaspoon (5ml) dried oregano
  • 1 teaspoon (5ml) dried basil
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a kick)
  • 1 teaspoon (5ml) sugar (to balance acidity)
  • 1 teaspoon (5ml) salt, plus more to taste
  • 1/2 teaspoon (2.5ml) black pepper, plus more to taste
  • 1 cup (240ml) beef broth (or water)
  • 1 pound (450g) spaghetti (or your favorite pasta shape)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions:

  1. If desired, brown the ground beef in a skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease. This step adds depth of flavor but can be skipped for even easier prep.
  2. Add the browned beef (or raw beef, if skipping the browning step), onion, garlic, crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, red pepper flakes (if using), sugar, salt, pepper, and beef broth to the crock pot.
  3. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  4. About 30 minutes before serving, cook the spaghetti according to package directions. Drain well. Important: Don't cook the pasta in the crock pot, it will become mushy!
  5. Stir the cooked spaghetti into the crock pot sauce. Toss to coat.
  6. Serve immediately, garnished with fresh parsley and grated Parmesan cheese. A crusty bit of garlic bread wouldn't go amiss either.